Recipes

Carrot and Hearts of Palm Salad with Kumquats, Cumin Seeds, and Tangerine-Curry Vinaigrette

A riotous mingling of flavors bursts forth from this colorful salad. Toasted cumin seeds, tangy kumquats, and cilantro give simple carrots and hearts of palm a fresh new personality, fashionably dressed in a curry vinaigrette with a tangerine twist. The etoile chefs like to use purple carrots from the Domaine Chandon garden when available. But any carrot—including the common orange variety—will make this salad sublime.

A riotous mingling of flavors bursts forth from this colorful salad. Toasted cumin seeds, tangy kumquats, and cilantro give simple carrots and hearts of palm a fresh new personality, fashionably dressed in a curry vinaigrette with a tangerine twist. The etoile chefs like to use purple carrots from the Domaine Chandon garden when available. But any carrot—including the common orange variety—will make this salad sublime. To create “ribbons” of carrot and hearts of palm, use a vegetable peeler and shave very thin slices.

White wines with citrusy notes, such as sparkling wine or Sauvignon Blanc, will pair well here.

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